The first cut of our Tangle Ridge Ranch lamb that we cooked was a whole leg roast.
There is nothing quite like roasting large joints of meat and carving them tableside. A bit of pageantry with dinner.
A down and dirty recipe:
Roast Lamb Leg
- 1 whole lamb leg
- garlic, minced
- thyme, minced
- rosemary, minced
- kosher salt
- coarse ground black pepper
Trim the leg: remove the fell, clean the meat from the shank bone, and trim back the fat to an even, thin (1/8″) layer. For detailed instructions on trimming up a whole lamb leg to make a roast, see this post.
Score the fat in a diamond pattern, with about 1″ between each slice.
Rub the leg with the herbs, garlic, salt, and pepper. Put the lamb on a wire rack on a sheet pan or roasting tray and let stand in the fridge for at least a few hours, preferably overnight.
Roast the leg at 450°F until the outside is crusty but the inside is still pink, maybe 45 minutes. A temperature probe should read about 125°F when you pull the leg. As the lamb is fatty, and the oven at such a high temperature, the roasting is a pretty smoky affair. Actually we set the smoke alarm off a few times while cooking. (We joked about calling this preparation “Five Alarm Lamb Leg”…) But, if you want a crust with great colour and flavour, it’s a necessary evil.
This is fantastic lamb, with a surprisingly delicate flavour. Some photos, courtesy of Kevin Kossowan:
Lamb Leg Calculation
Weight of Whole Leg x Bone Ratio x Salt Ratio = Salt
Bone Ratio: 0.8
Salt Ratio: 0.015
- 2190 g lamb leg
- 26 g kosher salt
- 25 g garlic confit
- 7 g herbs
- black pepper